I remember the first time I tried making Jamie Oliver’s Chicken Korma. I was in my tiny apartment, a bit tired from work, and craving comfort food that wasn’t just a quick takeout. Korma had always been a favorite but making it from scratch seemed like a monumental task. That’s when I found Jamie’s recipe. It looked easy but packed with flavor, and I was intrigued by his twist on traditional curry.
As I followed his steps, I couldn’t believe how simple and rewarding it was. The rich creaminess, the balance of spices, and that distinct warmth of the curry – it was like a hug in a bowl. Ever since that day, it’s become a go-to dish in my kitchen.
So, if you’re looking for a comforting, flavorful dish that brings a touch of the exotic to your dinner table, Jamie Oliver’s Chicken Korma might just be your new favorite. Let’s dive into the recipe!
Jamie Oliver’s Chicken Korma Recipe
This recipe brings together all the elements that make korma an iconic dish – rich creaminess, fragrant spices, and tender chicken. Jamie Oliver’s version is approachable and doesn’t require complex ingredients or hours of prep. It’s perfect for both beginners and seasoned home cooks.
What makes Jamie’s Chicken Korma stand out is the way he blends spices and cream. It’s balanced but still has depth. It’s not too fiery, so it’s ideal if you’re new to curries or just looking for something comforting.
Ingredients Needed
Here’s everything you’ll need for Jamie Oliver’s Chicken Korma. Some items might seem familiar, but a few are key to achieving the authentic korma flavor.
- Chicken breasts or thighs: Cut into bite-sized chunks. I find thighs give a juicier result, but both work well.
- Yogurt: Full-fat is best for a creamy, velvety texture.
- Ground almonds: This is what gives the korma its smooth richness.
- Coconut milk: Adds a slight sweetness and deepens the creamy texture.
- Garlic and ginger: Fresh is always best to bring a punch of flavor.
- Onion: A finely chopped onion creates a savory base.
- Coriander seeds: Toasted to unlock their fragrance.
- Ground cumin and turmeric: For depth and warmth.
- Cinnamon stick: Adds a warm, slightly sweet undertone.
- Cloves and cardamom pods: Subtle, aromatic spices that elevate the flavor.
- Chili flakes (optional): If you want a little heat.
- Coriander leaves: For garnish.
- Salt and pepper: To taste.
How To Make Jamie Oliver’s Chicken Korma
Making Jamie Oliver’s Chicken Korma is straightforward and doesn’t require too much multitasking. Here’s how I break it down:
- Prepare the chicken: Cut the chicken into chunks and season with a bit of salt and pepper. Set aside.
- Toast the spices: In a large pan or skillet, heat a little oil. Toss in the coriander seeds, cinnamon stick, cardamom, and cloves. Let them toast for a minute until fragrant. The warmth from the spices will start filling the air and make you realize this is going to be delicious.
- Sauté onions, garlic, and ginger: Add finely chopped onions to the pan and cook until soft. Add garlic and ginger and cook for another minute. The mix of these ingredients already creates a wonderful base.
- Add ground spices: Stir in the ground cumin and turmeric. Let them cook for another minute so the flavors really bloom.
- Cook the chicken: Add the chicken to the pan, turning it to brown on all sides.
- Make the sauce: Once the chicken is browned, stir in the ground almonds, coconut milk, and yogurt. Let it simmer, stirring occasionally. The sauce should thicken as it cooks and coat the chicken beautifully.
- Simmer: Let everything simmer for about 20 minutes until the chicken is tender and the flavors have melded together. Taste for seasoning and adjust with salt, pepper, or a little chili if you want extra heat.
- Serve: Once the korma is ready, garnish with fresh coriander leaves. Serve it over steamed rice or with naan bread.
Ingredient Science Spotlight
Let’s take a closer look at a couple of ingredients that make this dish shine:
- Ground Almonds: The ground almonds are what turn this from a regular curry into a korma. They create a rich, smooth sauce while adding a slight nutty flavor. They also help thicken the dish without overpowering the spices.
- Coconut Milk: Coconut milk is crucial in this recipe because it adds to the creamy consistency and the slight sweetness. This sweetness balances out the savory spices, creating a perfectly rich korma.
- Spices: The combination of cinnamon, cloves, and cardamom creates that signature korma fragrance. These spices are warming but not spicy. The key to unlocking their depth is in toasting them first, as it releases their natural oils and intensifies the aroma.
Expert Tips
- Don’t rush the toasting: When you toast the whole spices (coriander seeds, cinnamon stick, etc.), let them go for at least 1-2 minutes. It may seem like a small step, but it’s key to unlocking their full potential.
- Use full-fat yogurt: This gives the sauce its creamy texture. Low-fat yogurt won’t achieve the same richness, and it may break or curdle during cooking.
- Simmer gently: Keep the heat low and let everything simmer gently. This ensures the chicken stays tender and the sauce thickens slowly, allowing the flavors to develop.
- Adjust the spice: If you like a little heat, add some chili flakes. If not, skip it – the korma is already beautifully aromatic without it.
- Balance the seasoning: Taste as you go and adjust the salt and pepper levels. Sometimes the coconut milk or yogurt can add a subtle sweetness that you’ll need to balance out with a pinch more salt.
Recipe Variations
Jamie’s Chicken Korma recipe is very adaptable. Here are a few ways you can make it your own:
- Vegetarian Korma: Swap the chicken for vegetables like cauliflower, sweet potatoes, or mushrooms. These hearty veggies soak up the flavors wonderfully.
- Lamb Korma: If you prefer lamb, it works beautifully in this recipe. Just make sure to cook it longer until it’s tender.
- Extra Creaminess: For an even richer sauce, you can add a splash of double cream at the end. It’ll give the dish a velvety, indulgent texture.
- Add fruit: Some variations of korma include fruits like raisins, pineapple, or apple. If you like a bit of sweetness, try tossing some in during the simmering stage.
Final Words
Making Jamie Oliver’s Chicken Korma is more than just following a recipe. It’s about taking a moment to slow down, toast the spices, and create a dish that’s rich in flavor and warmth. The beauty of this korma lies in its simplicity. There’s no need for crazy ingredients or complex techniques – just a handful of fresh items and some patience to bring it all together.
FAQs
How Long Does Jamie Oliver’s Chicken Korma Take To Cook?
It usually takes around 45 minutes to an hour from start to finish, depending on your prep time.
Can I Make Jamie Oliver’s Chicken Korma Without Coconut Milk?
Yes, you can use cream or yogurt instead for a different flavor, but it won’t be quite the same.
What Can I Serve With Jamie Oliver’s Chicken Korma?
It’s great with basmati rice, naan bread, or even a side of roasted veggies.